Hot Cheddar Bean Dip

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Serves: 8,Yield: 2cups
  • About This Recipe

    “I adopted this from the Recipezaar account. A great bean dip that’s a bit different from others. I sometimes add a little extra cheese or hot sauce. Serving size is an estimate.”


  • 1 (16ounce) cans pinto beans, drained & mashed
  • 1/2 cupmayonnaise
  • 1 (4ounce) cans chopped green chilies
  • 1/4 teaspoonhot pepper sauce
  • 4ouncessharp cheddar cheese, shredded
  • Directions

  • Preheat oven to 350°F.
  • Stir all ingredients together until well mixed. Spoon into a 1 – 1.5 qt ovenproof dish.
  • Bake for 30 minutes or until bubbly. Serve hot with tortilla chips.
  • Reviews

  • “Followed this recipe exactly. Had it for my super bowl party and I am sorry to one ate it. People tried it but did not finish it. I will make it again and play around with it.”

  • “I can only give this 3 starts but I have to say that it could be my fault for using the wrong ingredients.All I had was fat-free cheddar so that’s what I used and as a result, I felt the dip was really pretty bland.I think the recipe lends itself well to modifications based on taste so I will try it again using either a sharp cheddar (as directed) or possibly pepperjack.I mixed the ingredients together in a food processor to ensure consistency and for ease of preparation.”

  • “We didn’t care for this, had a weird twang, but I think it was the brand of pintos I used.I’m going to try it again using a better brand of beans.”

  • “I was really surprised just how tasty this is. I added a little Cumin and some minced scallion because we don’t use chilies or pepper sauce. Next time I’m adding chopped black olives and perhaps some chopped drained rotel tomatoes. Very versatile! Thanks!”

  • “This is my go-to bean dip and has been for years.Today we had it with tortilla chips for a quite-filling-enough lunch.It’s so adaptable; I’ve used black beans along with the pinto beans, and Monterey Jack cheese instead of cheddar, etc.I usually put the beans into a large bowl and use a potato masher to break them down, which still leaves a nice amount of texture to them.I can’t remember a single time over the years that this dip didn’t fly out of the dish…it’s that wonderful!”

  • “I really enjoyed this. The mayonnaise was an ingredientthat I don’t remember seeing in other bean dip recipes. It added a nice smoothness. I used a fresh Anaheim chile (the 4 oz size seemed to refer to canned) and I liked what it brought to the dish – I would definitely recommend it. I made this for supper one night, and DH complained about that use (due to lack of meat) – I found it satisfying and filling. I will definitely use this recipe for a gathering as an appetizer. I really liked it with Tostitos gold tortilla chips, but it is not so heavy that a thinner chip wouldn’t work just fine.”

  • “I used Luck’s pinto beans and did not drain them as they were mushy.I put most of the can in my food processor and processed till fairly smooth.Placed them in a bowl and stirred in the rest of the can of beans.I did this just to have a few chunks for texture.Other ingredients were added as per the recipe, using mild cheddar cheese. DH had slices of jalapenos with his. This is a very good bean dip, not unlike the store bought kind, but much better, fresher tasting! The chiles really give it a good flavor.You can’t go wrong with this dip.The great thing about this recipe is that you can adjust the hot sauce and the cheesiness to your taste!DH and I really enjoyed this!Thanks flower7!”